Coconut Curry Butternut Squash Soup

Ingredients

• 2 tablespoons Olive Oil (for blooming spices)
• 1 teaspoon Curry Powder (spice blend)
• 0.5 teaspoon Ground Cumin
• 0.25 teaspoon Chili Powder
• 2 pinches Cinnamon (approximately 1/8 tsp total)
• 1 medium Yellow Onion (peeled and diced)
• 2 pounds Butternut Squash (peeled, seeded, and cubed 1‑inch pieces)
• 1 can Coconut Milk (13.5 fl oz (400 ml) full‑fat)
• 2 cups Water (add until squash is nearly covered)
• 1 tablespoon Apple Cider Vinegar (adds bright finish)

Instructions

1. Bloom the spices

   Heat the olive oil in the soup pot over medium heat. Add the curry powder, ground cumin, chili powder, and cinnamon. Stir constantly for about 1‑2 minutes until fragrant.

   Time: PT5M

   Temperature: Medium heat

2. Sweat the onions

   Add the diced onion to the pot. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add squash and simmer

   Stir in the cubed butternut squash, pour in the canned coconut milk, and add water until the liquid is just shy of covering the squash. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for about 40 minutes until the squash is very tender.

   Time: PT45M

   Temperature: Medium‑high to bring to boil, then low simmer

4. Puree the soup

   Using a blender (or immersion blender), blend the soup in batches until completely smooth. Return the pureed soup to the pot.

   Time: PT5M

5. Finish with vinegar

   Stir in the tablespoon of apple cider vinegar. Taste and adjust seasoning if needed.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

4 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g